| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
tb |
Butter |
| 4 1/2 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 3/4 |
c |
Whipping cream |
| 1/4 |
c |
Dry vermouth |
| 1 |
tb |
Worcestershire sauce |
| 1 1/2 |
lb |
Cooked shrimp |
| 2 |
|
Artichoke bottoms |
| 1/4 |
c |
Parmesan cheese |
INSTRUCTIONS
Preparation : Melt butter and stir in flour. Gradually add milk and cream.
When smooth, season with salt and pepper. Add vermouth to cream sauce and
also add Worcestershire. Combine with shrimp andartichoke bottoms. Heat
through. Pour into chafing dish; sprinkle with Parmesan cheese and serve
with toast rounds. Serves 50.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by RcpSwapper@aol.com
on Mar 25, 1997
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